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Rajasthani duck

Australian Gourmet Traveller recipe for Rajasthani duck by Tonka recipe in Melbourne.
Rajasthani duck

Rajasthani duck

Sharyn Cairns
8
1H
1H 30M
2H 30M

“At Tonka, this dish is served topped with Shaw River buffalo curd. If you can’t get buffalo curd, use yoghurt instead – the tang of either is a contrast to the richness of the curry sauce,” says D’Sylva.

Ingredients

Method

Main

1.Combine soy bean sauce, sugar and crushed white peppercorns in a non-reactive container, add duck and coat well. Cover and refrigerate overnight to marinate.
2.Preheat oven to 150C. Pour coconut milk into a roasting pan large enough to hold duck in a single layer, add lime leaves, chilli and lemongrass. Remove duck from marinade (discard marinade) and place skin-side up in coconut mixture. Roast until browned and flesh pulls back from the leg bone (1½ hours).
3.Meanwhile, soak dried chillies in a bowl of cold water until softened (40-50 minutes), drain and process in a food processor to a smooth paste (and a little water if necessary), set aside.
4.Process garlic and ginger in a food processor to a smooth paste (adding a little water if necessary), then set aside.
5.Heat oils in a large saucepan over medium-high heat, add onion and spices, and stir often until onion is very tender (8-10 minutes). Add ginger-garlic paste and cook until fragrant (3-4 minutes), stirring often to prevent paste sticking to base of pan. Add reserved dried chilli paste, stir occasionally for 5 minutes, then transfer to a food processor and process to a smooth paste. Add yoghurt and buttermilk, season to taste and process to combine, then return to saucepan and keep warm. Serve duck with hot sauce spooned over, top with a dollop of curd or yoghurt and serve with cucumber, coriander, mint and watercress alongside.

Note Healthy Boy soy bean sauce is available from select Asian grocers. Dried Kashmiri chillies are available from Indian grocers. Indian-style yoghurt is slightly sweeter than regular yoghurt and is available from Indian grocers; or substitute plain yoghurt.

Drink Suggestion: Francois Chidaine ‘Les Agiles’ Vouvray Chenin Blanc 2011 Loire Valley, or Poggio Al Sole Chianti Classico Sangiovese 2010 Tuscany. Drink suggestion by Travis Howe

Notes

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